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Description

This Farro Risotto with Prosciutto, Parmesan and Brussels Sprouts is a simple, beautiful, whole-grain showstopper. Perfect as meal or side dish.

Ingredients

5 TablespoonsExtra Virgin Olive Oil

12 wholeBrussels Sprouts, Washed And Quartered

1 pinchSalt

½ teaspoonsCrushed Red Pepper Flakes

4-½ cupsLow Sodium Chicken Stock

1 wholeLarge Shallot, Minced

2 clovesGarlic, Minced

1-¼ cupSemi-pearled Farro

½ cupsDry White Wine

3 ounces, fluidProsciutto, Diced

¼ cupsGrated Parmesan Cheese Plus Extra For Garnish

1 teaspoonFresh Lemon Zest, Plus Extra For Garnish

Preparation

Start with the Brussels sprouts. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. When hot add the Brussels sprouts. Add the salt and crushed red pepper flakes to the sprouts and cook, stirring periodically, for about 15 minutes until lightly browned and tender. Remove pan from heat. Set aside while you cook the farro. (To save time, you can also cook your Brussels sprouts at the same time as the farro, but I know some of us get stressed when doing two things at once.)

Pour the chicken stock into a medium saucepan and bring to a simmer, then lower the heat and keep warm.

Heat 2 tablespoons of the olive oil in a large Dutch oven or saucepan over medium heat. Add the shallots and sauté for about 3 minutes until they become translucent. Add the garlic and sauté for 1 minute until fragrant. Stir in the farro, so that it’s well coated in the olive oil and toast for 3 minutes. Be careful not to let the shallots or grains burn, people! Reduce the heat to low and add the white wine. Cook, making sure to scrape any brown bits from the bottom of the pan, until the liquid is completely absorbed.

Once the wine is absorbed, pour 1 cup of the warm stock into the pan, so that the farro is just covered with liquid. Cook gently (the liquid should be just simmering), stirring periodically, until the stock is almost completely absorbed. Repeat this process, adding additional warm stock ½ cup at a time, and continuing this process until the farro is al dente. You can refer to the farro package for ballpark al dente cook time.

After the last addition of stock has been mostly absorbed, stir in the Brussels sprouts and 2 ounces of the diced prosciutto and stir until the farro is creamy and the sprouts are heated through. Remove from the heat and stir in the final tablespoon of olive oil, Parmesan and lemon zest. Taste and season fresh ground pepper if you like.

Serve immediately garnished with the remaining prosciutto, extra Parmesan and a sprinkle of lemon zest. Congratulations on your risotto triumph!